Japchae / Korean Assorted Vegetables with Noodles

All Ingredients:

• 100g beef/pork cut into long strips
• 2 large dried mushroom, soak into warm water, cut into thin strips
• 2 cloves garlic, minced
• 1tbsp + 2tsp sugar
• 2tbsp + 1tsp soy sauce
• 2tbsp sesame oil
• 1tbsp sesame seed
• 1 large egg
• 100g spinach
• 100g damyeon / Korean potato starch noodles
• 2 green onions, long cut
• 1 medium onion, sliced thinly
• 4 white mushroom, sliced thinly
• 1 medium carrot, cut into matchsticks
• 1/2 red paprika, sliced thinly
• Black pepper
• Salt
• Vegetable oil

To-do:

Marinate the beef/pork and dried mushroom (mix well, cover and keep in the fridge): 

• 1clove minced garlic
• 1tsp sugar
• 1/4tsp black pepper
• 2tsp soy sauce
• 1tsp sesame oil

Egg garnish:

1. Separate egg yolk and egg white. Use only egg yolk and fry thinly. Heat pan -> oil -> turn off heat -> add egg yolk mixture -> cook 
2. Let it cool and cut thinly.

Cook noodles and vegetables:

1. Boil water. 
2. Add spinach and blanch for 30 seconds to 1 minute. Rinse in the cold water. Remove excess water. Cut it few times. Add 1tsp soy sauce + 1 tsp sesame oil. Put into large mixing bowl.
3. Add noodles in the boiling water. Cover and cook for 1 minute. Stir frequently. Cover and cook for 7 minutes until the noodles are soft and chewy. Strain and cut with scissor. Add into mixing bowl. Add 2tsp sesame oil + 1tsp soy sauce + 1tsp sugar. Mix well.
4. Heat pan in a medium high heat. Add oil, onion, green onion and pinch of salt. Stir fry about 2 minutes until the onion looks translucent. Add into mixing bowl.
5. Sauté white mushroom with pinch of salt. Stir fry until softened and a little juicy. Add into mixing bowl.
6. Sauté carrot and red paprika. Add into mixing bowl. 
7. Stir fry beef and mushroom. Add into mixing bowl.
8. Mixing bowl: Add 1clove minced garlic, 1tbsp soy sauce, 1tbsp sugar, 1/2tsp black pepper, 2tsp sesame oil. Mix well.
9. Then add egg garnish and 1tbsp sesame seed. Mix well.

Recipe by Maangchi